This roasted tomato soup has a rich wonderful flavor….it is one of my kids favorites. The celery and onion give the soup a hint of texture and added flavor.
- 2 (14.5 ounce) cans diced tomatoes
- 1/2 cup extra-virgin olive oil
- Sea Salt, to taste
- Black Pepper, to taste
- 2 stalks celery, diced
- 1 small onion, diced
- 1 teaspoon minced garlic
- 2 cups chicken broth
- 1 bay leaf
- 3 Tablespoons butter
- 1 teaspoon dried basil
Preheat oven to 350° F.
Strain the canned tomatoes in a wire-mesh strainer, saving the juice (set juice aside, we will be using it later). Spread the drained tomatoes on a baking sheet. Drizzle the tomatoes with about 1/4 cup, slightly less, of the olive oil and season with salt and pepper. Toss to coat. Roast in preheated oven for about 30 to 45 minutes, or until caramelized.
While the tomatoes are roasting, heat the remaining olive oil in a medium saucepan over medium heat. Once the oil is hot (but not smoking), add the celery, onion, and minced garlic to the pan. Cook for 10 minutes, until softened. Add the roasted tomatoes, reserved tomato juice, chicken broth, bay leaf and butter. Turn the heat down a little, and simmer for 20 minutes, or until vegetables are tender.
Add basil and blend with an immersion blender until all the vegetables are pureed. If you do not have an immersion blender, you may use a regular blender. (If using a regular blender, you may need to blend the soup in smaller batches, depending on the size of your blender. Do not fill the blender more than half way at a time, and be sure to hold the lid while blending.)
Serve hot, however you prefer, in a mug or in a bowl….yummy either way!
Serves 4 to 6.
*Sugar-Free/Grain-Free
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